- 3 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 2 zucchini, diced
- 7 cloves garlic, minced
- 2 cups frozen corn
- 1 cup red quinoa, rinsed and drained
- 2 cups carrot juice
- 1 teaspoon sea salt
- 1 vegetable bouillon cube
- 1/2 cup chopped fresh cilantro
Heat olive oil in a saucepan over medium heat. Add onions and cook, stirring, for about 1 minute, until they begin to soften. Add zucchini and garlic and cook, stirring, for 2 minutes. Add corn and quinoa and stir to mix thoroughly.
Add carrot juice, salt and bouillon cube and bring to a boil. Decrease the heat, cover and cook for 15 to 20 minutes, until quinoa is tender. Stir in cilantro. Serve hot.
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